Description
Hi, I’m Emily Truett. I used to toss my sourdough discard without a second thought until one rainy afternoon, I turned it into crackers. That first batch was crisp, tangy, and deeply satisfying. Since then, I’ve made them weekly, each time experimenting with new herbs or spices. If you’re wondering how to make sourdough discard crackers, this recipe is the perfect place to start. It’s simple, forgiving, and endlessly customizable.
Ingredients
1 cup sourdough discard (unfed, from fridge is fine)
1 cup all-purpose flour
1/4 cup olive oil
1/2 tsp sea salt
1/2 tsp garlic powder (optional)
1/2 tsp dried rosemary or thyme (optional)
Flaky salt for topping
Instructions
1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a bowl, mix sourdough discard, flour, olive oil, sea salt, and any herbs or seasoning.
3. Knead gently until a soft dough forms. If it’s sticky, add a little more flour.
4. Roll out dough thinly between two pieces of parchment paper.
5. Score into crackers using a knife or pizza cutter.
6. Sprinkle with flaky salt on top.
7. Bake for 20–25 minutes until golden and crisp.
8. Cool completely before serving or storing.
Notes
You can customize with cheese, spices, or sweet toppings like cinnamon sugar.
Store cooled crackers in an airtight container for up to 7 days.
To re-crisp, bake at 300°F for 5–7 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5 crackers
- Calories: 120
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: how to make sourdough discard crackers, sourdough snacks, discard recipes, homemade crackers